Recipe

Osso buco with polenta crust

Ossobuco is a Milanese speciality of veal shanks braised with vegetables and white wine topped with a polenta crust.

Jun 30, 2010 2:00pm
  • 2 hrs 20 mins cooking
  • Serves 8
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Ingredients

Osso buco with polenta crust
  • 8 piece veal osso buco (1.4kg)
  • 1/3 cup (50g) plain flour
  • 2 tablespoon olive oil
  • 30 gram butter
  • 1 brown onion (200g), chopped finely
  • 1 carrot (180g), chopped finely
  • 1 stalk celery (150g), chopped finely
  • 4 clove garlic, crushed
  • 1/2 cup (125ml) dry white wine
  • 800 gram canned crushed tomatoes
  • 2 sprigs fresh rosemary
  • 1 cup (250ml) chicken stock
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 2 teaspoon finely grated lemon rind
Polenta crust
  • 2 cup (500ml) milk
  • 2 cup (500ml) water
  • 1 cup (150g) instant polenta
  • 1/2 cup (40g) finely grated parmesan cheese
  • 1 egg, beaten lightly

Method

Osso buco with polenta crust
  • 1
    Preheat oven to 200°C/400°F.
  • 2
    Coat veal in flour; shake off excess. Heat half the oil and half the butter in large flameproof baking dish; cook veal, in batches, until browned. Remove from dish.
  • 3
    Heat remaining oil and butter in same dish; cook onion, carrot, celery and garlic, stirring, until onion softens. Add wine; boil, uncovered, until liquid has evaporated. Return veal to dish with undrained tomatoes, rosemary and stock; bring to the boil. Season. Cover tightly with foil; bake 1½ hours.
  • 4
    Meanwhile, make polenta crust. Combine milk and the water in medium saucepan; bring almost to the boil. Gradually add polenta, stirring. Reduce heat; cook, stirring, about 5 minutes or until polenta thickens slightly. Remove from heat, stir in cheese and egg; season to taste.
  • 5
    Remove dish from oven; discard veal bones and rosemary. Break meat into large chunks. Divide veal mixture among eight oiled 1¼-cup (310ml) ovenproof dishes; top with polenta crust mixture. Place dishes on oven tray; bake, uncovered, about 25 minutes or until browned lightly. Serve sprinkled with combined parsley and rind.

Notes

The dishes in this picture are not individual serves; each dish here will serve four.

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